Today is Apple Dumpling Day. “Now is the Season for this All-American Dessert!” Anything Apple is great for Fall. So for today’s holiday, here are two Vintage Apple Dumpling Ads from Betty Crocker and the recipe from her flour sack (or her cookbook). No chocolate? You can always add dark chocolate sauce on top instead of whipped cream!
cups all-purpose flour or whole wheat flour
cup plus 2 tablespoons cold butter or margarine
to 5 tablespoons cold water
baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome)
tablespoons chopped nuts
cups packed brown sugar
Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14×7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13×9-inch (3-quart) glass baking dish.
In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
Serve warm or cooled with syrup from pan.